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Posto Borar Jhal

Jayita Chattopadhyay Chakraborty
20 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Posto Borar Jhal RECIPE

A bengali special curry made from poppy seed pakora.

Recipe Tags

  • Veg
  • Medium
  • West Bengal
  • Simmering
  • Boiling
  • Frying
  • Side Dishes

Ingredients Serving: 4

  1. Posto (poppy seed) - 100 grm
  2. Green Cilli - 6 (4 with middle slit and 2 nicely chopped)
  3. Mustered Oil - For Deep Frying
  4. Rice Bran Oil - 1tsp
  5. Cumin Seeds - 1tsp
  6. Turmeric Powder - 1/2 tsp
  7. Cumin Powder - 1 tsp
  8. Coriander Powder - 1 tsp
  9. Kashmiri Mirch Powder - 1 tsp
  10. Sugar - As per taste
  11. Salt - As per taste
  12. Water - As required
  13. Corriander leaves for garnishing


  1. Make a paste of posto, salt, sugar and green chilli slice in a blender till it come to a pakora batter consistency. Mix well to ensure there are no pieces. Add a teaspoon of mustard oil.
  2. Take a portion of the paste and shape it like pakora. Roll it in posto seeds. Repeat with all the pakoras. Keep them in a plate for frying.
  3. Coat the pakora with raw posto
  4. Heat the mustard oil in a pan for deep frying and fry all the pakoras. Take them out in a bowl.
  5. Take a small bowl and add a little water and add all the powdered masalas to make a thin but strong paste. Heat rice bran oil in a pan. Add cumin seeds and when they crackle add this masala in it and fry.
  6. Add sugar and salt to taste and a little water if required to make the gravy / jhal.
  7. When it comes to a boil take it off the gas stove and pour it over the posto bora / pakora. Garnish with coriander leaves and serve hot with rice.

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